Chipotle Black Beans And Rice

Chipotle Black Beans And Rice Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 cup rice, 1 cup bean mixture, and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 394
Fat 7.1 g
Satfat 2.8 g
Protein 11.1 g
Carbohydrate 70.1 g
Cholesterol 16 mg
Iron 4.9 mg
Sodium 902 mg
Caloriesfromfat 16 %
Fiber 7.4 g
Calcium 116 mg

Ingredients

1 1/3 cups uncooked long-grain rice
3/4 teaspoon ground turmeric
2 teaspoons olive oil
3/4 cup finely chopped onion
1/4 teaspoon ground cumin
1 (15.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, un-drained
1 (4-ounce) can chopped green chiles
1/2 of 1 chipotle chili pepper in adobo sauce, finely chopped
1/2 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation

Cook rice and turmeric in water according to rice package directions, omitting salt and fat.

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes until tender.

Add cumin and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in salt.

Top rice with bean mixture, sour cream, and cilantro.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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